Pudding and cookie cake: soft and delicate!

This pudding and cookie cake is a fresh take on a no-bake dessert. To make it, you will need only a handful of ingredients: milk, sugar, cocoa powder, agar agar, dark chocolate, and cookies. You make the pudding on the stovetop, layer it with cookies, and refrigerate! With each bite, you get the crunchy bits from the cookies, with the smooth chocolate pudding on the outside. It’s a great dessert to make ahead of time, as you can keep it in the fridge until you’re ready to serve it. It’s easy to customize it to your liking, so make sure to check out our tips below.

What Is Pudding and Cookie Cake

A pudding and cookie cake is a popular no-bake dessert made with—as you guessed it—pudding and cookies! The pudding is made separately on the stovetop and layered with the cookies in a baking tin. The cake then needs to refrigerate until it sets.

Because you can make it ahead of time and keep it in the fridge, it’s a great dessert to make for potlucks. You simply keep it in the fridge until you’re ready to serve!

Ingredients

Milk – use full fat for best results

Sugar – granulated sugar (or brown sugar if you want a more caramelized flavor)

Cocoa powder – use unsweetened cocoa powder

Agar agar – a gelling and thickening agent

Chocolate – use high-quality dark chocolate like Ghirardelli

Cookies – plain vanilla cookies

How To Make Pudding and Cookie Cake

Prepare the pudding. Mix the milk, sugar, and agar-agar. Sift in the cocoa powder, then whisk to combine.

Cook the pudding. Pour the mixture into a saucepan over medium heat, and add the chocolate. Stir while cooking, until the chocolate has melted, and the mixture starts to thicken.

Assemble the dessert. Pour a ladle of the chocolate mixture into a baking tin and top with a layer of cookies. Continue the layers with the rest of the ingredients.

Set the pudding and cookie cake. Transfer the cake to the fridge and allow it to set for at least 3 hours.

Tips

If you can’t find agar agar, you can substitute it with 2 tablespoons of cornstarch. Alternatively, you can use store-bought boxed pudding and prepare it according to the package instructions.

If you want a darker pudding and cookie cake, use Dutch-processed cocoa powder.

Feel free to use any other cookies for the recipe (like vanilla wafers, Oreo biscuits, or graham crackers).

Don’t skip the sifting step. This will prevent lumps in the mixture.

How To Store Pudding and Cookie Cake

Store the cake in the fridge (in an airtight container or covered with plastic wrap) for up to 5 days.

The dessert can also be frozen. Simply wrap with plastic wrap and a layer of aluminum foil, and freeze for up to 3 months. Thaw in the fridge before serving.

Instructions

In a bowl mix together milk with sugar and agar-agar.

Sift in cocoa powder, then whisk to combine.

Pour the mixture into a saucepan over medium heat.

Add the chocolate and continue to cook until the chocolate has melted, and the mixture thickens.

Pour a ladle of the chocolate mixture into a baking tin.

Add a layer of cookies.

Pour in another ladle of the chocolate mixture.

Repeat the process with the rest of the cookies and chocolate mixture.

Refrigerate for at least 3 hours.